The ingredient list now reflects the servings specified
Directions
Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
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Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.
Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving:
195 calories; 9.8 g total fat; 18 mg cholesterol; 197 mg sodium. 22.1 g carbohydrates; 6.3 g protein; Full Nutrition
Great Recipe! I made this for 40 people and it was a hit! The only thing I did differently was use 1/2 chicken broth 1/2 water to cut down on the salt a bit.Read More
Helpful
(62)
Most helpful critical review
Anonymous
Rating: 2 stars
09/14/2013
All I could taste was the lime and I only used 2/3 of what the recipe called for. I didn't see one reviewer's note about using a third if using bottled lime juice until the deed was done. Aside from that the quinoa grain is so small that I thought it didn't stay nice and separated... Kind of mushy. Maybe I'd like better within couscous instead. Probably wont try it again.Read More
Great Recipe! I made this for 40 people and it was a hit! The only thing I did differently was use 1/2 chicken broth 1/2 water to cut down on the salt a bit.Read More
This was very yummy especially with the addition of a chopped jalapeno! Making the Quinoa I substituted olive oil for butter used water and 1 tsp kosher salt. I needed to make ahead so I used a different technique; cooked quinoa and refrigerated overnight in a separate bowl by itself; then chopped all the vegetables except cilantro added a chopped jalapeno used fresh cooked corn off the cobb mixed in a bowl set aside. Then made a dressing with the lime juice vinegar olive oil and adobo seasoning (I made my own seasoning; does not contain salt or MSG); tossed with vegetable mix; tossed in the drained and rinsed beans and marinated mixture over night. The next morning; chopped the cilantro; gently folded with the vegetables; then folded in the quinoa; put back in refridgerator. Just before serving gently folded in the feta cheese and garnished with whole cilantro leaves. Did not use any extra salt; except when cooking quinoa. The cheese is very salty no need to add extra. The day after my party I added left over cut up grilled chicken to the left over salad. Even my meat and potatoes husband LOVED it!Read More
I made using Kashi pilaf and didn't use chicken broth and I thought this was great. Making it for lunch. I didn't have adobo so looked up recipe for it and made it from scratch.Read More
This is a keeper and will go into my regular rotation. BEWARE - start with less lime and then adjust the dressing a little at a time. I did use olive oil instead of butter and diced red and yellow peppers. Some people were a little leary of this salad but those that tried it loved it.Read More
Loved this salad! I didn't have adobo so I made my own (garlic powder onion powder oregano cayenne). I didn't have a tomato on hand but it was great w/out it!Read More
So easy and tasty. I used red quinoa which makes the presentation very beautiful. I omitted the cheese but added in a fresh jalapeno to my sautee mix. Finally I made a wrap with the quinoa salad- a warm whole wheat tortilla with some pepper jack cheese and avocado. A great lunch!Read More
My husband requested this salad as a side to go with mesquite grilled chicken and zucchini. Obviously it made quite an impression on him which is a compliment to the author of this recipe! I have only made it one time months ago but HE remembered it. Made per the recipe FANTASTIC!Read More
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Great Recipe! I made this for 40 people and it was a hit! The only thing I did differently was use 1/2 chicken broth 1/2 water to cut down on the salt a bit.
This was very yummy especially with the addition of a chopped jalapeno! Making the Quinoa I substituted olive oil for butter used water and 1 tsp kosher salt. I needed to make ahead so I used a different technique; cooked quinoa and refrigerated overnight in a separate bowl by itself; then chopped all the vegetables except cilantro added a chopped jalapeno used fresh cooked corn off the cobb mixed in a bowl set aside. Then made a dressing with the lime juice vinegar olive oil and adobo seasoning (I made my own seasoning; does not contain salt or MSG); tossed with vegetable mix; tossed in the drained and rinsed beans and marinated mixture over night. The next morning; chopped the cilantro; gently folded with the vegetables; then folded in the quinoa; put back in refridgerator. Just before serving gently folded in the feta cheese and garnished with whole cilantro leaves. Did not use any extra salt; except when cooking quinoa. The cheese is very salty no need to add extra. The day after my party I added left over cut up grilled chicken to the left over salad. Even my meat and potatoes husband LOVED it!
I made using Kashi pilaf and didn't use chicken broth and I thought this was great. Making it for lunch. I didn't have adobo so looked up recipe for it and made it from scratch.
This is a keeper and will go into my regular rotation. BEWARE - start with less lime and then adjust the dressing a little at a time. I did use olive oil instead of butter and diced red and yellow peppers. Some people were a little leary of this salad but those that tried it loved it.
Loved this salad! I didn't have adobo so I made my own (garlic powder onion powder oregano cayenne). I didn't have a tomato on hand but it was great w/out it!
So easy and tasty. I used red quinoa which makes the presentation very beautiful. I omitted the cheese but added in a fresh jalapeno to my sautee mix. Finally I made a wrap with the quinoa salad- a warm whole wheat tortilla with some pepper jack cheese and avocado. A great lunch!
My husband requested this salad as a side to go with mesquite grilled chicken and zucchini. Obviously it made quite an impression on him which is a compliment to the author of this recipe! I have only made it one time months ago but HE remembered it. Made per the recipe FANTASTIC!
All I could taste was the lime and I only used 2/3 of what the recipe called for. I didn't see one reviewer's note about using a third if using bottled lime juice until the deed was done. Aside from that the quinoa grain is so small that I thought it didn't stay nice and separated... Kind of mushy. Maybe I'd like better within couscous instead. Probably wont try it again.
